7 Layer Salad

I love having this for lunch, it's packed full of veggies and really filling! We also have it for dinner if we feel like going light. This is also great to make on those hot summer evenings when you don't want to turn on the oven!

Ingredients:

5 cups chopped greens (your pick! We like spring mix or baby romaine. And organic!)

2 cups seeded, chopped tomatoes (organic)

2 cups chopped sweet peppers (I used a red and yellow one, organic!)

12 oz. package frozen green peas, thawed

2 cups chopped radishes

2 cups diced seedless cucumber (organic)

Block of monterey jack

Cooked package of Bacon (I like Applegate brand)

Dressing:

1 1/3 cup Mayonnaise (I use olive oil mayo. But you can use paleo mayo or organic if you want!)

1/4 cup chopped fresh chives (organic)

1/4 cup chopped fresh dill (organic)

4 tsp Dijon mustard

2 tsp onion powder

1/2 tsp ground black pepper

*First cook bacon, pat dry and set aside.

*Mix up dressing mixture.

*Then layer salad in the order they are listed in the ingredients list, with the exception of the bacon being sprinkled on top of the mayo dressing. Mine never turns out as beautifully layered as the photos you see of these kind of salads, but hey, my stomach can't taste the difference!

Serve cold and enjoy! ~Briana